Healthy Recipe: Chicken with Mushrooms and White Wine

I do enjoy trying out new healthy recipes!  And my family usually likes them, which is great too!  I really enjoyed this recipe and will make it again soon.  I got it from a WW momentum cookbook.

Chicken with Mushrooms and White Wine

4 (5-oz) skinless, boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1/4 pound mixed mushrooms, halved
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 garlic cloves, minced
1 teaspoon herbes de Provence
1 tablespoon flour
1 cup chicken broth
3/4 cup dry white wine
2 tablespoons chopped fresh parsley (optional)
4 cups hot cooked whole-wheat fettuccine

1.  Sprinkle the chicken with the salt and pepper.  Heat 1 teaspoon of the oil in a large nonstick skillet over med.-high heat.  Add the chicken and cook, turning occasionally, until browned, about 7 minutes.  Transfer to a plate.

2.  Add the remaining 1 teaspoon oil and the mushrooms to the skillet.  Cook, stirring frequently, until the mushrooms are browned, about 5 minutes.  Stir in the onion, carrot, celery, garlic, and herbes de Provence.  Cook just until the onion is softened, about 3 minutes; sprinkle with the flour.  Cook, stirring constantly, 1 minute longer.  Add the broth and wine and bring to a boil.

3.  Return the chicken and any accumulated juices to the skillet.  Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.  Sprinkle with the parsley, if using.  Serve with the pasta.

1 serving=1 chicken breast, 2/3 cup sauce with vegetables, and 1 cup pasta
456 cal, 8 g fat, 6 g fiber, 9 WW pts

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Yum!  I used several chicken tenders instead of the chicken breasts.  And I didn't cook the fettuccine long enough so it was too chewy.  I think I would prefer to use angel hair pasta in this recipe.  Try it out and let me know what you think!

I'm linking this to Tasty Tuesday at Balancing Beauty and Bedlam - lots of great recipes over there!

Have a healthy day!

Lisa  :)